Recipe by: © Copyright, Annabel Langbein Media
Pull on a beanie and conjure up visions of a Scandinavian winter with these cinnamon-topped buns that my children adore making and everyone loves to eat.
- 100 g butter
- 500 ml milk
- 3 tsp dried yeast or 50g fresh yeast
- 1 cup sugar
- 6 cups 00 flour
- 1 tsp salt
- 1 egg lightly beaten
- 100 g butter softened
- ¾ cup sugar
- 2 tbsp cinnamon
- Heat butter with half the milk until melted. Remove from heat and add remaining milk. Mixture should now be just warm. Whisk in the yeast and leave a few minutes to soften.
- Mix in sugar, flour and salt then tip dough on to a lightly floured surface. Work until smooth – about 30 kneading strokes. Place dough in a large, lightly oiled container, cover with plastic wrap and rise in a warm place about 30-40 minutes until doubled in size.
- Divide into 4 pieces and roll each piece into a 1cm-thick rectangle (about 30cm x 20cm). Brush with softened butter, sprinkle with combined sugar and cinnamon and roll up along the longest edge into a cylinder. Cut each roll into pieces about 3cm wide.
- Line 2 x 26cm baking tins or a large shallow roasting dish with baking paper. Arrange buns on their cut surfaces with a 1cm space between each.
- Preheat oven to 220°C. Rise breads in a warm place (not hot or the butter will melt) for 1⁄2 hour then brush with beaten egg and bake for 6-8 minutes until golden and cooked through.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.1 g|
|Total carbohydrates||34.8 g|
|- Sugars||14.1 g|
|Dietary fibre||1.3 g|